Cook potatoes in boiling water about 8-12 minutes until just tender; drain and let cool.
Slice off the bottom end of each potato so it sits upright, and slice off a third of the top. (If the potatoes are medium-small cut them in half and use both halves).
Using a melon baller, scoop out the potatoe and fill the hollow with a dollop of the sour
cream. Top with a walnut half and tuck in a sprig of dill.
Originally Submitted
9/25/2007
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